Hospitality Management graduates can look forward to becoming middle managers within the tourism industry. Middle managers play an important role within any business by taking care of all aspects relating to the effectiveness of its business strategies, setting up and implementing pricing and product policies plus the management of the front of house and guest relations. In addition, they are entrusted with event planning and the organisation of all catering services to ensure that they meet both quality and cost expectations. This course is also aimed at young or aspiring entrepreneurs who may wish to pursue an activity in the tourism sector. Entrepreneurs are those who have a vision for a company and can set it up (and/or manage it) by taking risks.
The main areas studied on the course will be General Hotel Management and Food & Beverage Management.
As far as the Hotel Management section is concerned, participants will be able to strengthen their skills and knowledge further by studying in the following areas:
- Resident Management: supporting the Resident Manager, a hands-on approach to the smooth and profitable running of the hotel;
- Room division/housekeeping Management e Front Office Management: the coordination and management of quality accommodation facilities that are geared towards cost-efficiency and management principles;
- Guest Relation Management: overall coordination and supervision of activities relating to the guest;
- Revenue Management (Reservation Management, Booking Department): to support managers in online analyses of prices offered by other hotels and to develop competitive prices and discounts;
- Event and Conference Management (Assistant Event and Conference Management): organise and run the management of national and international events for a wide range of clients;
- Sales and Marketing Management (Director of Sales and Marketing): to plan promotional and marketing activities that also includes digital marketing;
- Financial Accounting and Corporate Finance: managing financial decisions, risk assessments and relationships with financial institutions;
- Maintenance Department Management: the planning and management of the day-to-day and non-scheduled maintenance programmes for the hotel, accommodation and its facilities.
With regards to Food and Beverage management, professional areas covered in the courses are as follows:
- Food and Beverage Management (F&B), both in small and large hotels providing managerial support for the food and beverage side of the business. This is carried out in conjunction with the Chef and is based on both business and financial factors;
- Hotel Restaurant Management: management of all catering activities by applying the latest management control and planning tools, whilst delivering exceptional service and guest satisfaction;
- Banquets management in large-scale hotels: responsible for the coordination, management and organisation of catering events and meetings reflecting the hotel standards;
- Food and Beverage financial control department: Responsible for the preparation of budgets, audits, purchasing and consumption.